Restaurants›Acquerello›Butter-poached Maine Lobster With Summer Squash And Saffron-mussel Emulsion Recipe

Butter-poached Maine Lobster With Summer Squash And Saffron-mussel Emulsion Recipe

Inspired by Acquerello
Time45m
Serves4

Indulge in the exquisite flavors of our butter-poached Maine lobster, delicately prepared to showcase its sweet, succulent meat. Accompanied by tender summer squash, this dish is a celebration of seasonal freshness. Drizzled with a luxurious saffron-mussel emulsion, each bite is a harmonious blend of oceanic richness and vibrant, garden-fresh notes, creating an unforgettable dining experience.

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Ingredients

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Lobster

Summer Squash

Saffron-Mussel Emulsion

Method

Butter-Poached Lobster

1

Prepare the Lobster

In a saucepan, melt the butter over low heat until fully melted. Add salt and lemon juice. Place the lobster tails in the butter and poach for about 8-10 minutes, or until the meat is opaque and tender.

Summer Squash

2

Sauté the Squash

While the lobster is poaching, slice the yellow squash and zucchini into thin rounds. In a skillet, heat olive oil over medium heat. Add the squash, season with salt and pepper, and sauté for 5-7 minutes until tender.

Saffron-Mussel Emulsion

3

Prepare the Emulsion

In a pot, combine mussels, saffron, and white wine. Cover and steam until mussels open, about 5 minutes. Remove mussels from the pot and strain the cooking liquid, discarding any unopened mussels. Blend the strained liquid with heavy cream until smooth. Season with salt and stir in chopped chives.

Assembly

4

Plate the Dish

On a plate, place a bed of sautéed summer squash, top with butter-poached lobster, and drizzle with saffron-mussel emulsion. Garnish with additional chives if desired.